Pork Tenderloin and Braised Cabbage
Separately, they're delicious. Together, they're spectacular!
Ingredients
3 teaspoons salt
2 tablespoons coconut sugar
1 teaspoon smoked paprika
1 1/2 teaspoons black pepper
1/2 teaspoon garlic powder
1 pork tenderloin
5 tablespoons butter
1 green apple, diced
1/2 head red cabbage, thinly sliced
3/4 cup chardonnay
1 tablespoon apple cider vinegar
2 tablespoons agave syrup
1 tablespoon Dijon mustard
Celery salt (optional)
Instructions
Preheat the oven to 350F. Combine 1 teaspoon salt, 1 tablespoon coconut sugar, paprika, 1 teaspoon pepper, and garlic powder. Sprinkle spice mixture over the pork on all sides, and pat it firmly to stick.
Roast the pork on a baking sheet for 40 minutes.
Heat a large pot over medium heat. Melt 2 tablespoons of butter and add the apple and coconut sugar. Sauté for 3 minutes.
Add the cabbage and cook for 5 minutes.
Add the chardonnay, agave syrup, and vinegar and simmer for 15 minutes. Season with remaining salt and pepper and set aside until pork is ready.
Melt 3 tablespoons of butter over medium heat and add Dijon. Remove pork from the oven and baste with Dijon butter.
Roast 5 more minutes, then allow the pork to rest for 10 minutes before slicing. Serve with braised cabbage. Finish with a sprinkle of celery salt, if using.
Pork Tenderloin and Braised Cabbage
Ingredients
Instructions
- Preheat the oven to 350F. Combine 1 teaspoon salt, 1 tablespoon coconut sugar, paprika, 1 teaspoon pepper, and garlic powder. Sprinkle spice mixture over the pork on all sides, and pat it firmly to stick.
- Roast the pork for 40 minutes.
- Heat a large pot over medium heat. Melt 2 tablespoons of butter and add the apple and coconut sugar. Sauté for 3 minutes.
- Add the cabbage and cook for 5 minutes.
- Add the chardonnay, agave syrup, and vinegar and simmer for 15 minutes. Season with remaining salt and pepper and set aside until pork is ready.
- Melt 3 tablespoons of butter over medium heat and add Dijon. Remove pork from the oven and baste with Dijon butter.
- Roast 5 more minutes, then allow the pork to rest for 10 minutes before slicing. Serve with braised cabbage. Finish with a sprinkle of celery salt, if using.
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